Pairings | Ruinart

Top wine and beer matches for game

Posted by Fiona Beckett (Google+) on November 26 2023 at 06:00

We Brits have always had a reputation for liking our wines old and our game high but times have changed. Today the key factor in matching game tends to be not how ‘gamey’ it is but how it’s cooked and what is served with it.

In many restaurants now game is cooked quickly and served rare so can take a younger, more tannic wine than would have once been the case. Accompanying sauces also tend to be robust, and wine-based, bringing more full-bodied reds into play. Nevertheless the reason for serving wild game such as partridge or venison - as opposed to chicken or beef - is that it does have a distinctive flavour for which you generally pay a premium so you want to pick your wine with some care. Here are the sort of wines you might go for.

* Simply roast birds such as partridge, pheasant, or grouse with simple accompaniments (e.g. roast potatoes, bread sauce and a light gravy rather than a heavy wine-based jus)
These remain the ideal opportunity to bring out a serious bottle of burgundy, a mature red Bordeaux or their New World equivalents (see here) If you like your birds underdone a younger wine may be a more flattering accompaniment. A good Chianti is always a reliable match for more everyday occasions.

The best wine pairings for partridge

Belgian sour red ales such as Rodenbach are also delicious with simply roast game.

* more elaborate game roasts with foie gras and/or truffles or a concentrated ‘jus’
Similar wines to the above but from a more recent vintage. The richer accompanying flavours can handle a more tannic wine.

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